Ramen with Ginger ​Roasted Squash and ​Crispy Pork Belly

A far cry from the store-bought packages, real ramen starts with amazing broth. Chef Kolin Vazzoler, of the late, lamented Shimo Modern Steak in Healdsburg, California, simmered his for 12 hours. Our simplified version of his dish doesn’t take nearly that long, but it’s still over the top, taste-wise.

Roasted Pork Spareribs with Citrus-Soy Sauce

Shot-and-a-Beer Pork Stew

San Francisco's Tacolicious ($$;tacolicioussf.com) serves this braised pork in tacos, but owner Joe Hargrave also makes it at home as a fall stew. The chiles fall apart as the dish cooks, giving the meat a mellow, earthy spiciness.

Red Chile and Pork Stew (Carne Adovada)

Red New Mexico chiles develop a complex, earthy flavor and mellow heat as they dry. Chimayó chiles (named for the town they come from) have a particularly intense, flowery aroma. Don’t be put off by the large quantity called for; the chile is nothing like cayenne or supermarket chili powder.

Pork Milanese with Arugula, Fennel, and Parmesan Salad

Milanese refers to meat that has been pounded or vegetables that have been thinly sliced, dredged first in egg and then in a mixture of bread crumbs and grated parmesan cheese, and fried. Although they're not traditional, we like using panko (Japanese bread crumbs), because they make a crunchier crust.

Lucques Pork Burger

Salsa Verde Braised Pork

We like a reader's suggestion of pairing this Mexican-style braised pork with our chipotle coleslaw recipe. Add a little rice to fill out the meal, or pile the pork and slaw on tortillas for a scrumptious south-of-the-border dinner.

Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

Lasagna with Sausage Ragù

Layers of ragù and creamy, nutmeg-scented béchamel are a subtle departure from the familiar cheese-laden lasagna favored by many Americans; our version is actually closer to authentic Italian lasagna. However, we streamlined the ragù by using sweet Italian sausage instead of the traditional beef, pork, and/or veal blend.Recipe:Lasagna with Sausage Ragù

Tacos de Carnitas

At La Taqueria, in the Mission District of San Francisco, the tortillas, beans, and salsa are all made from scratch. In our timesaving version, the star remains the juicy, tender, crisp-edged pork carnitas--"little meats." You'll have leftover pork, which you can add to eggs for a hearty brunch or freeze as a future gift to yourself.

Hawaiian Pig-Out Burgers

For a taste of the tropics, top this burger with a combination of sweet and salty spam and pineapple. Finish it with some grilled Maui onion. You can use a grilled Hawaiin sandwich roll for the bun or thick slices from a Hawaiin sweet bread loaf.

Chinese Glazed Riblets with Garlic and Thai Basil

For these crisp, garlicky ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, uses Chinese red vinegar and mushroom soy sauce. If you substitute regular vinegar and soy sauce, they’ll be lighter in color and flavor but still delicious.

Spaghetti Carbonara

This version of silky carbonara cuts out the standard addition of heavy cream, making it more faithful to the Italian original without the added fat. Sprinklings of garlic and bacon mean you won't be sacrificing any flavor, either.

BBT (Bacon Basil Tomato) Sandwich

Here's a fun twist on the classic BLT: Instead of lettuce, sub in 4 to 6 basil leaves. We recommend Sunset's Red Horizon tomato for this recipe; its meaty, heart-shaped fruit is perfect for sandwiches.

Dates with Bacon

Moroccan Carrot and Chickpea Salad with Pork Chops

It’s all about textures here: crisp carrot slices, hearty pork and chickpeas, and delicate herbs. Make sure to use very fresh mint—it really makes a difference—and get the pan ripping hot before you add the chops; that’s what will give them their nice brown crust.

Pomegranate-Glazed Pork Skewers with Dill-Onion Marinade

Cookbook author Paula Wolfert learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. It’s also delicious with chicken thighs or extra-firm tofu. Pomegranate molasses is made from fresh pomegranate juice cooked down to a syrup with lemon juice and sugar; concentrate is simply fresh pomegranate juice brought to a boil, then simmered until reduced. They are interchangeable in this recipe, says Wolfert.